September 11, 2011 § 9 Comments
September is upon us! I see many pumpkin cookies and spice lattes in my future (vegan of course – I’ll be experimenting). But for now, I’ve been soaking up the last few days of summer. We went away for Labor Day in an attempt to unwind and finally get a tan! Nothing like waiting until the last minute 🙂 We spent several days relaxing on the beautiful beaches of the Boca Raton Resort, where I got so relaxed I managed to stop checking email and in doing so lost my phone! Whether it got lost on the beach or was outright stolen while I lay dozed off in never never land is up for grabs. So, for the remainder of this post, I’ll just have to taunt you with sun drenched beaches instead of vivid veggies. I’m sure you’ll manage.
I had been such a good wife and stocked the kitchen full of delicious vegan lunches for my hubby’s second week of his vegan challenge, but sadly have nothing to show for it now. Before we left I also made gazpacho which is basically the epitome of summer. I’ve been ordering it wherever I can but had never made it myself. I remember my mom used to make it a lot when I was a kid and I didn’t like the cold soup she put in front of us – boy has that changed! I searched through recipes and settled on this one as my guiding light. However, as always, I can’t stick to a recipe. I always end up fussing with it and changing it up. While I really enjoyed the recipe I created, I want to go back and try this one fully one day as it looked so good.
So, I can’t show you this gazpacho, but I can tell you about it. I started by grilling the tomatoes – or more accurately trying to – which was a total waste of time. I often grill on a pan indoors (not always the best choice in the summer heat) so this was most ineffective with tomatoes. I was hoping for a smoky flavor, but it just didn’t work out. However, the onions and peppers grilled very nicely and lent enough of the grill flavor I was looking for.
As you blend the beautiful red tomatoes they turn a lush pink – it’s so pretty and decadent looking. Next blend the peppers and onions with the garlic, basil, olive oil, and some vinegar of your choice. Traditional gazpacho calls for sherry wine vinegar which I didn’t have so I used red wine vinegar like my mom does. The onion does add a strong flavor so if you’re not a fan of raw onion leave it out.
Season with salt, pepper, and paprika and that’s it! If you haven’t tried gazpacho at home yet you definitely should. It’s so easy and good for you, especially if you decide to make it all raw. I liked it with a little drizzle of very good olive oil and fresh cut basil or, which may be my favorite, served in a bowl over a handful of tortilla chips. Either way it’s delicious, cooling, refreshing, and will have you dreaming of gardening or sinking your toes in the sand.
Ahhh, goodbye summer, until next year…
Inspired by Farm to Table Geek
- 5 very good tomatoes
- 3 red peppers
- 1 cucumber
- 1/2 red onion
- 1/2 jalapeno (or whole depending on your taste)
- 4 garlic cloves
- 1/2 cup very good olive oil
- 3 tbsp red wine vinegar
- 1 tsp spanish paprika
- 12 basil leaves
- salt and pepper to taste
- Grill vegetables if desired.
- Prep all vegetables by slicing into chunks that will process easily in the blender or food processor.
- Blend tomatoes and pour into large bowl. Blend remaining ingredients (may require two batches) and then mix in with tomatoes.